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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.

Sitio San Roque | Phillippines

$16.00Price
Quantity
Say hello to SITIO SAN ROQUE, a naturally processed Catimor variety grown by local farmers in Bukidnon, and then processed by our friends at Kalsada in the Philippines.
 
Expect to taste: lime splice, cacao nibs, jackfruit, mango, white peach, lychee & star fruit

  • CORE INFO

    TL;DR: our partnership with Kalsada has gone from strength to strength over the last few years. This partnership is everything we hoped for when starting Core, it's about people, community, and flavourful things.

    We couldn't be more proud of this on so many levels. A truly wonderful coffee that is a small part of helping to rebuild a once top tier coffee industry in a country full of truly remarkable people. 

    This year saw us importing even more of these coffees, and now having the opportunity to share them with even more roasters in Australia.

    For our version, we've kept roasting light and clean as we wanted you to enjoy the truly awe inducing clarity and sweetness of this coffee. It's a true tropical fruit bomb!

     

    Some words from Kalsada who brought us this amazing coffee:

     

    Our work in Bukidnon started five years ago in 2018. And while our initial attempt at building our first partner community in Mindanao did not work out in the beginning, we had an opportunity to restart in 2020.

    Within three years, thanks to the committed participation of 114 farmer-families, Pigtauranan became our Mindanao hub. The mill currently processes both specialty arabica and fine robusta, with cherries coming from other municipalities in Bukidnon. Some coffees even make it to Pigtauranan all the way from Sultan Kudarat, a six-hour land trip.

    In early 2023, when specialty coffee brand Blue Bottle released their very first Philippine coffees, they chose two lots from Sitio San Roque—a natural-processed Typica “Sweet” and an anaerobic naturals-processed Catimor. This was a milestone for Kalsada and the local coffee industry, an achievement that came after five years of sampling, cupping, and other quality assessments.

    The global recognition that this collaboration gave Sitio San Roque is just part of the impact that specialty coffee has made in this small, yet determined community. Since our work was reestablished in this area, our partners have used what they earn from coffee to get through the COVID-19 pandemic and to free themselves from generational debt.

  • BREWING SUGGESTIONS

    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

     

    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

     

    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

     

    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

     

    If you’d like more info or tips, get in touch! hello@coreroasters.cc

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